ALL-TIME FAVORITE SWEET POTATO PUDDING
A great dish to go with Thanksgiving dinner.
Provided by Mekell
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
- Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
- Bake in preheated oven until hot and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 g
SWEET POTATO PUDDING CAKE
Inspired by one of the most popular Jamaican desserts. Results in a delicious, cheesecake-like dessert. From eatingwell.com
Provided by tcespy5010
Categories Cheesecake
Time 21m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
- Toss raisins and rum in a small bowl and let stand.
- Whisk flour, nutmeg and salt in another bowl.
- Mash sweet potato in a large bowl.
- Add eggs and beat with an electric mixer on medium speed until combined.
- Add coconut milk, 1 c brown sugar and butter.
- Beat until combined.
- Stir in the dry ingredients until evenly moistened.
- Stir in the raisins and any remaining rum.
- Spread into prepared pan.
- TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
- Sprinkle on top of the cake.
- Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
- Let cool in the pan for 10 minutes.
- Run a knife around the edge of the pan and remove the ring.
- Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
- Prep time does not include the cooling and refrigerating.
Nutrition Facts : Calories 280.1, Fat 9.6, SaturatedFat 7.1, Cholesterol 58, Sodium 151.7, Carbohydrate 46, Fiber 4.2, Sugar 30, Protein 4.5
SWEET POTATO CAKE
Provided by Food Network
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
- In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
- Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
- For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
- Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.
SWEET POTATO PUDDING
Provided by Trisha Yearwood
Categories side-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
- On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes.
SWEET POTATO PUDDING
Steps:
- Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
- With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
- Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
- In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.
JAMAICAN SWEET POTATO PUDDING
Taken from the Enid Donaldson cookbook. Hell a top, Hell a bottom Hallelujah in the middle! This is a Jamaican riddle and most people know that the answer is a delicious sweet potato pudding, baked in an iron dutch pot or dutch oven with live coals in the bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and at the bottom at the same time. The delicious hallelujah is best liked when the top, called a 'sof pon top', is softer than the rest of the pudding.
Provided by CT07315
Categories Dessert
Time 1h45m
Yield 1 pudding, 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°F
- 2. Mix grated potato, yam, flour, raisins and baking powder.
- 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
- 4. Pour milk mixture into potato mixture and beat until smooth.
- 5. Pour into a greased 9-inch pan.
- 6. Rest mixture about half hour.
- 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.
SWEET POTATO POUND CAKE
A light-tasting, fine-textured cake. Excellent for the holiday season.
Provided by ANNE MCCULLOUGH
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
- In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
- Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
- To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g
SWEET POTATO PUDDING
A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven.
Provided by TONIQ
Categories Desserts Custards and Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
- Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
- In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
- Bake in preheated oven 40 minutes.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 97.5 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 8.6 g, Protein 8.1 g, SaturatedFat 8.2 g, Sodium 214.1 mg, Sugar 56.1 g
SWEET POTATO PUDDING CUPS
Take a quick trip to the South with this sweet potato dessert, charmingly served in individual custard cups.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.
- In blender or food processor, blend all ingredients except pecans and whipped cream until smooth. Pour into custard cups.
- In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.
- Bake 30 minutes. Sprinkle tops of puddings with pecans. Bake 20 to 25 minutes longer or until tops are set. Using tongs or grasping tops of custard cups with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes. Just before serving, top with whipped cream.
Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1/2 Cup, Sodium 420 mg, Sugar 44 g, TransFat 0 g
SWEET POTATO PUDDING
"I've made this recipe for the holidays for years," says Boise, Idaho's Trisha Kruse. "I came up with this low-fat version and nobody noticed the difference!" Trisha's family prefers this dish served cold, but feel free to try it warm!
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender. , Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange zest, pumpkin pie spice, vanilla and salt until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.
Nutrition Facts : Calories 205 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO CAKE
Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
FROSTED SWEET POTATO CAKE
Just like my mom, I love to cook. I bake a lot for church dinners and homecomings, and many people have told me how much they like this cake.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. Combine flour and cinnamon; gradually add to potato mixture until well blended. Stir in almonds. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , For frosting, melt butter in a saucepan; whisk in the brown sugar, milk and egg yolks until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in coconut, almonds and vanilla. Spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 589 calories, Fat 34g fat (11g saturated fat), Cholesterol 121mg cholesterol, Sodium 367mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 3g fiber), Protein 8g protein.
WORLD'S BEST SWEET POTATO POUND CAKE
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Provided by Yoly
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g
SWEET POTATO PUDDING II
A real southern tradition. Serve it for Thanksgiving! We always have it for the first game of the World Series.
Provided by KR
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
- Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
- Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.
Nutrition Facts : Calories 513.9 calories, Carbohydrate 75 g, Cholesterol 125 mg, Fat 22.6 g, Fiber 5.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 394.5 mg, Sugar 43.7 g
SPICED SWEET POTATO PUDDING
One of my favorite fall desserts, this treat's rich flavors are well-suited to the chillier months. I like to serve it over a slice of pound cake or a scoop of vanilla ice cream. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the first 8 ingredients until well-blended. Pour into a greased 3-qt. slow cooker. Sprinkle with pecans. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Serve with pound cake if desired.
Nutrition Facts : Calories 418 calories, Fat 15g fat (6g saturated fat), Cholesterol 115mg cholesterol, Sodium 309mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 4g fiber), Protein 8g protein.
BAKED SWEET POTATO PUDDING
I always have lots of leftover sweet potatoes, but when I make this, they're gone faster than you can say "Thanksgiving!" Any ice cream flavor will do, though vanilla bean seems to be an ideal companion. -Joyce Welling, Swanton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest and spices until smooth. Fold in 2/3 cup coconut., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 324 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 111mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 5g fiber), Protein 6g protein.
SWEET POTATO RUM CAKE WITH BUTTER RUM FROSTING
This delicious and decadent cake has a firm texture, closer to a bar/brownie. It was created for the Ready Set Cook #8 contest. To enjoy the full flavor of the spices and rum, make a day ahead and refrigerate overnight. Best served cold.
Provided by PanNan
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 22
Steps:
- Soak the raisins in rum for at least 30 minutes to plump them up.
- Meanwhile peel, dice and boil sweet potatoes until tender. Mash and let cool.
- Preheat oven to 350º, and prepare 13 X 9 baking pan with cooking spray and a little flour.
- Combine all of the cake ingredients (except raisins) in a large mixing bowl. Stir to combine. With an electric mixer, mix on medium speed for about 2 minutes. Fold in the raisin/rum mixture. Spread into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.
- To make the frosting, melt the butter in a large saucepan, and allow it to brown just lightly. Remove from the heat and add the remaining frosting ingredients. Beat until smooth and creamy. You can add a little additional rum, orange juice, or water to thin it if necessary, or add a little confectioners sugar if you need to thicken it. Spread over the cake and refrigerate overnight. Serve cold.
Nutrition Facts : Calories 409.4, Fat 20.8, SaturatedFat 11.8, Cholesterol 41.2, Sodium 161.1, Carbohydrate 52.7, Fiber 3.6, Sugar 37.6, Protein 3.7
SWEET POTATO POUND CAKE
Try something new when you bake your next cake. Try our delicious Sweet Potato Pound Cake recipe that only requires 15 minutes of prep time today.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix flour, dry pudding mix, pumpkin pie spice and baking soda in small bowl.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sweet potatoes and milk; beat until blended. Gradually add flour mixture, beating after each addition until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Sprinkle with nuts.
- Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 15 min. Invert cake onto wire rack; gently remove pan. Cool completely.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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4.5/5 (8)Total Time 6 hrsCategory Healthy Cake RecipesCalories 275 per serving
- To prepare cake: Toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg and salt in another bowl.
- Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir in the raisins and any remaining rum. Spread the batter in the prepared pan.
- To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake.
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